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This is a community recipe contributed by Filip Ivanovic.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Tiki mug or collins
| 25 ml | Plantation Xaymaca pot still rum |
| 30 ml | Ron Santiago de Cuba Extra Añejo 11yo rum |
| 30 ml | Passion fruit purée |
| 20 ml | Lime juice (freshly squeezed) |
| 15 ml | Falernum syrup |
| 10 ml | Galliano Vanilla liqueur |
| 60 ml | Fiol Extra Dry Prosecco |
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